Less Common Cookware

There are some less common cooking items I want. Even if there are "one trick ponies". I know we try to keep a rule of multi-taskers in our kitchen, but sometimes you can't really get around it. 

Now not all on the list are one way devises. This list is just items we will eventually need. Or just want ;)

Aebleskiver pan

Silver dollar waffle pan

Crepe pans

Popover pans

Food mills

Flour mill

Meat grinder

Spice grinder

Coffee grinder

Ice cream pop molds

Ice cream machine

Food dehydrater

Yogurt maker

Pasta extruder/maker

Ravioli stamps

Pasta dryer

Pizza stone

Pizza peel

Calzone mold

Hand pie mold

Tortilla press

Tart pans

Mini tart pans

bundt pan

Mini bundt pans

Dough bands

Pie beads

waterbath canner

Set of jars, multi sized

Kitchen torch

Mandoline

Deli slicer

Flat and offset icing spatulas

Meat cleaver

Poultry shears

Tiered oven rack

Flour sifter

Sugar shaker

Bread machine

Deep fryer

Rotisserie 

Belgian waffle iron

Vacuum sealer

Immersion circulator 

All Clad or fancy Crockpot slow cooker

Small slow cooker

Waffle tongs

Popcorn maker

Juicer

Food processor

Kitchen aid mixer (copper)

Bialetti hot cocoa maker

Chefs choice electric kettle

Braun or Krups coffee maker

Rice cooker

Milk frother

Tea kettle

Tea  ball

Long slot toaster, proof glass

Cuisanart elite grill/griddle

Food scale

Meat thermometer

Oven thermometer

Whimsical mechanical kitchen timer

And more.

Like seafood tools, fruit and vegetable tools. I know I have missed some. But that's a pretty decent list ;)

Almost any of these can be found at our fave store : http://www.williams-sonoma.com/

Random Cooking Tips 2

There is a "part one" to this from the long long ago. 

So after thinking, reading, and trying new things, figuring out short cuts, tricks or switches, I decided to "part two" the tips post. In no particular order...

Gluten Free and Healthified Tricks

Ideal (xylitol) can be substituted for sugar in almost any recipe with good results. See the website for more info.  It helps control my candida actually. Plus its good for your teeth and (for those with constipation) it helps you "go". 

Honey can successfully be used to make whipped cream. I just did it. As can agave nectar. Don't buy the crap that has corn syrup if you do not have to. 

Oat flour (certified gluten free) hides well in most recipes. I have not gotten to where I prefer it. Also, it helps you "go", and lowers cholesterol. They say people who eat it regularly have a leaner body than those who do not.

Try Micro-plane grating certain veggies (carrots, zucchini, etc), or liquefying spinach, or adding avocado to certain recipes. Examples? I do this in my fish cakes (healthified off take of my mothers salmon patties) and in my chocolate muffins. Chocolate hides a lot of them very well. If your like me, and not fond of certain vegetables, you should try it!

Try cottage cheese or ricotta as an ice cream or cheesecake!

Fat content is not as bad as sugar or simple carb content. Simply to to limit over processed fats. Watch out for trans and saturated fats.

Baking Tips

Adding HOT water to recipes containing alkalized cocoa helps to activate the powdered chocolates flavors.

Room temperature ingredients make great cheesecakes! Also, try using you chopper/food processor instead of your mixer, as mixers are created to add air in. Refrigerate well, but after it cools down for a while in the oven. Never refrigerate a hot cheesecake. Never cook it until it "looks" done.

Try using higher grade flours, and "proper" flours when baking. Cake flours, pastry flours, etc. They are not all the same. They very in protein levels, which effects gluten production.

Grow your own yeast! Well, yeast stater for baking. Try.

To keep chocolate or other chips from falling in batter, coat them in flour before adding.

Did you know that roses, tulips, gardinas and daylilies are edible? You should look at all the edible flower options you have! and try out "sugared flowers" for decoration on cakes and baked goods!

Other Tips

Make sure your cooking (stove top) with the right temperatures, oils and pans. Know your oils "smoke point" and try to stay in that area! Also, I hear that the "hot pan, cold oil" chef mantra is actually NOT a myth. So try that out.

Store tomato sauce in glass containers if you can, the acidic nature of the tomato eats away at most plastic containers. Or try oiling it first, but not guaranteed to stop the staining.

Fresh herbs are fantastic. Fresh spices too. Try cooking with fresh when you can!

Melt Chocolate slowly, with liquids in at first melting. Adding water based or cold ingredients after can cause seizing.

Adding a bit of heavy whipping cream to hot chocolate makes it richer. Also try melting marshmallows in while its on the stove top also.

You can make butter with ultra pasteurized heavy cream. I've done it.

From my friend Luisa, use orange juice with jalapenos in your salsa for wonderful flavors!

Try adding lemoned butter to your steak after for "restaurant" like results.

I have quite a few more tips, but alas, I do not wish to make this longer than what people are willing to read. I'll do another later on. 

Better Batter Bread Bomb?

Gluten Free-ified Crescent Rolls

PLEASE NOTE THE ABOVE PIC ARE NOT MY RESULT! THEY ARE TO ILLUSTRATE WHAT I HAD BEEN AIMING FOR. 

Took a recipe off ALLRECIPES.COM for SWEET DINNER ROLLS, it was high rated, and tried to make it with my BETTER BATTER ALL PURPOSE FLOUR. 

Well.....

guess what? It was a total bomb. 

Well, not total. but the BLANDEST TASTING rolls ever. They were soft enough, and the dough felt good, but it just was off. Not to mention my skills in rolling out crescent shaped rolls is way below amateur hour. They turned out quite unattractive! More-so than these....

by a country mile!

I was a tad upset I wasted the flour on it. 

I read a blog on bread/baking tests a gluten free blogger did (find it here), on three major GF flours. And she actually adores BB flour. And rates C4C well also. I have not yet tried the C4C (CUP 4 CUP) flour myself, but I am thinking I should. 

I'd really like to bridge the gap between this ....

and the gf versions...

that just don't turn out the same. 

There are those who make super fantastic GF breads. Some even attractive.

You can always get good tips from these, figure out what they do that works. 

Like at ART OF GLUTEN FREE BAKING. 

I will keep trying to get better at my GF bread making. But until then, since I'm only "intolerant" and not celiac, I might have to cheat a bit on occasion to get my baking crazies out. 

Find more info and recipes @ http://glutenfreeonashoestring.com/recipes/

have a good day.

Belated Better Batter Review

Better Batter Review

Ok, If your eating Gluten Free, then perhaps you have began to hear the buzz about this stuff! I had, in the past, posted that at some point I wanted to try it and C4C (cup for cup). I have not tried C4C yet, but better batter fell into my arms from a local store shelf and is now my best pal!

What is Gluten free? Avoiding foods containing Gluten, typically due to an intolerance or Celiac disease. Generally, its not done without cause though. Its an expensive pain in the booty!

What is it about better batter that is different? I suspect its the lemon derived pectin. I've used gelatin, xanthan and etc but seems pectin is the winner winner carby dinner on this one. 

Now, besides having a distintively adorable container, BETTER BATTER has a name for itself in the world of gluten free for one bigtime "miracle"! BISCUITS! 

The Gluten free mom that took and made these biscuit beauties basically said she about cried when she ate them, realizing it tasted like a real biscuit and not a grainy crumbly mess. I have also made the pretty lil' biscuits. I can vouch, they are gluten free miracles. Remind me alot of chickfila's biscuits actually. I plan on playing more with the recipe but am very happy!

This picture (above) is why we are so happy! Anyone who has ever used normal gluten free dough knows how crumbley and messy it is. Enough to make you give up! But BB's dough FEELS LIKE REAL DOUGH! You can squish, kneed and mold it! ITS FANTASTIC! I mean you can make almost ANYTHING with this stuff!

The website has a ton of recipes that are pre-measured for the mixes. However, you can use it in almost any recipe you find. With yeast breads its been suggested you double the liquids however. But I myself have made soft lovely pancakes, beautiful biscuits, fudgey brownies, cake donuts, and etc. Its really great stuff. I can't imagion the C4C being able to be better than this batter, but I say bring it on! 

The mixes can make life a lil' more convenient. I'd have to say my only 3 gripes really are as follows....

1. Size is small per box is about-ish 3-4 cups.

2. not sold enough places, I'm lucky to find it at Homegoods

3. health factor, wish they could incorporate healthier gf flours in the mix. white rice takes the lead.

Besides that, I am impressed!

More pics to come when I experiment more, keep an eye open for more food blogs containing the words "better batter".  As for the ones on this page, not mine, but all made with this lovely flour!

happy cooking!

Bestest Brownies - Part 2

LANI'S DARK FUDGE (GF) BROWNIES

Hi, Have you met me? My name is Lani and I can not EVER leave well enough alone! Even if I get rave reviews from everyone, and hubby loves it, I must continue trying to PERFECT it. This "it" was my brownies. I desired them to be more brownie-ish and slightly toned down on the "punch you in the face fudge" texture. But still deeply chocolately. 

THESE ARE 100% GLUTEN FREE! YIPPY! 

But not 100% guilt free, lol, dark as they are, there is sugar and crisco/butter involved! 

3 eggs

1 cup white

3 tbsp dark brown

1 tsp cinnamon

1 cup Pamela's GF Baking mix

1/2 cup butter/crisco

+ 1 tbsp butter or oil ...

to add in melting chocolate if desired

2 oz semi and 2 oz unsweetened chocolate chopped

(or even one ounce more if you like)

1/4 cup dark cocoa powder

large pinch of salt

nuts, add ins and espresso or coffee optional.

pre heat oven to 400

prepare square pan with foil tightly wrapped both ways, spray.

set up your double boiler, once water in pot boils turn off - add glass bowl on top and put in chocolate. stir stir stir. on the side, sift together flour, salt, and cocoa. set aside. keep eye on slowly melting chocolate. now cream together butter, and sugars, until ...well ...creamy, lol. then add vanilla and eggs, mix together. add flour mix in parts, stiring in, then slowly stir in melted chocolate. 

pour into prepared pan and cook, 25 mins. (varies by pan, oven, altitude, etc) test with toothpick, quickly, then cover with foil. let sit 30 mins, then remove, wrap with plastic and let cont cooling to the touch with saran wrap. cut with pizza cutter or knife, whatever. wrap well, and save or serve. 

serve warmed with cold vanilla icecream, yum!